Churros

Instructions

1. Step 1

   Combine ½ cup (90 gr) sugar with the cinnamon in a shallow dish and set the coating aside.

   Ingredients used: 90.0 gr Granulated Sugar, 4.0 gr Ground Cinnamon

   Cookware: Shallow Dish

2. Step 2

   Combine the water, the remaining 2 ½ tsp (10 gr) sugar, and the salt in a medium saucepan. Bring to a boil over high heat, then remove from the heat.

   Ingredients used: 3.0 gr Fine Salt, 10.0 gr Granulated Sugar, 250.0 ml Water

   Cookware: medium saucepan

3. Step 3

   Add the flour at once and stir firmly with a wooden spoon. Return the saucepan to low heat and stir until the dough forms a smooth ball and leaves a light film on the pan.

   Timer: 2 min (fixed)

   Ingredients used: 150.0 gr Wheat Flour

   Cookware: medium saucepan, wooden spoon

4. Step 4

   Transfer the dough to a mixing bowl and let it cool until warm but no longer steaming.

   Timer: 5 min (fixed)

   Cookware: mixing bowl

5. Step 5

   Fit a piping bag with a large star piping tip and fill it with the warm dough.

   Cookware: piping bag, Star piping tip

6. Step 6

   Pour the oil into a heavy pot and heat it over medium heat to 180°C.

   Ingredients used: 1000.0 ml Vegetable Oil

   Cookware: Kitchen thermometer, Large heavy pot with lid

7. Step 7

   Pipe 10 cm lengths of dough over the oil and cut them free with kitchen scissors. Fry only 3 or 4 churros at a time, turning occasionally, until deep golden and crisp.

   Timer: 4 min (fixed)

   Cookware: Kitchen Scissors, Kitchen thermometer, Large heavy pot with lid, piping bag, Star piping tip

8. Step 8

   Lift each cooked batch out with a slotted spoon and drain briefly on a wire rack set over a baking sheet.

   Timer: 1 min (fixed)

   Cookware: baking sheet, Large heavy pot with lid, slotted spoon, wire rack

9. Step 9

   Roll the warm churros in the prepared cinnamon-sugar coating and serve promptly.

   Cookware: Shallow Dish